Here we've reserved the very tops of the florets and sautéed
them separately for a garnish, and cooked the stalks for the soup
base. By all means use all the broccoli in the soup - the texture
will just be a little grainy.
1 tbsp olive oil1onion, diced4garlic cloves, bruised2heads (750gm) broccoli, top of the florets removed, stalks chopped1potato (240gm), peeled and chopped1 litre (4 cups) chicken or vegetable stock185 ml pouring cream4thick slices rye bread2 tbsp butter, plus extra melted for brushing125 gm Gorgonzola, crumbled
Preheat oven to 200C. Heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until tender (5 minutes). Add broccoli stalks, potato and stock, bring to the boil, then reduce to a simmer and cook until stalks and potato are tender (13-15 minutes). Cool briefly, then purée with a hand-held blender, or in an upright blender. Season to taste, stir in cream and bring back to a simmer.
Meanwhile, place rye bread on an oven tray and brush with melted butter, then bake in oven until starting to turn golden (4-6 minutes). Top with cheese and bake until cheese melts (3-5 minutes).
Heat remaining butter in a frying pan over high heat, add broccoli florets and sauté until tender (3-5 minutes).
Top soup with broccoli florets and serve with cheese toasts.